L E   M E N U

Monsieur Kobi Perdue, Chef de Cuisine

C A V I A R

From sturgeons farm raised for the famous Petrossian House in Paris, one of the best caviar we’ve tasted since the fall of the Russian Empire

Petrossian Royal Ossetra is served by the taste (two blinis) or by the Ounce, alongside iced Tito’s vodka

Let us buy you dessert!

(see below)

Soupes et Salades:

Soupe du Jour  14.50

Today’s soup

Soupe à l’ Oignon “Les Halles”  15.50

French onion soup with melted Gruyère as served in Paris

Vichyssoise  14.50

Chilled leek and potato soup with salmon caviar

Salade Santé  15.50

Avocado and hearts of palm, rocket lettuce, mandarin, hemp seeds, blueberry and beet gazpacho

Salade d’Endives et la Soupe du Jour  15.50

Belgian endive, poached pear, Roquefort crumbles, toasted pine nuts with buttermilk and Roquefort vinaigrette

served together with a cup of soup of the day (or Vichyssoise if you prefer)

Salade Grand-Père  5.00

Our original house salad of Boston lettuce in a classic French vinaigrette with walnuts and lardons is available

if you want a touch of greens in between courses.

Hors d’Oeuvres et le Fromage:

Foie Gras de Canard Poëlé  18.50

Seared duck foie gras, port wine and cherry gastrique sauce, pistachio crumble, pickled fennel

A delicious Sauternes is available by the glass ($9.75) to accompany your foie gras

 Our Country Duck Pâté Maison  16.50

A Saint-Emilion and now Paris 7th specialty since our first day: House made duck pâté served with French condiments and toasted baguette

Les Escargots à la Bourguignonne  16.50

Half dozen snails in our flavorful garlic butter

Filet Mignon Tartare  15.50

A good steak tartare should always be on a French menu. We prepare ours “à la minute” from Prime beef tenderloin

(Note: the beef is raw). You can also order it as a main course $32.50

Galette de Crabe Côté Basque 17.50

Maryland blue crab cake, panko crusted, green tomatoes, pipérade Basquaise, polenta

Plateau de Fromages 18.50

Four imported cheeses, fruits and nuts, marinated cherries and fig compote. Can be served as a first course or “à la Française”: after the meal

 Saint-Jacques du Chef  18.50

Jumbo sea scallops flown in from Cape Cod. Check the blackboard for tonight’s preparation

Scallops can also be prepared as a main course (dependent on availability)  38.50

Hors d’Oeuvres du Jour

More appetizer choices on the blackboard $17.50 unless otherwise indicated

Plats de Résistance / Main Course

PARIS 7th’s CANARD RÔTI ORIGINAL  37.50

Our famous 1985 recipe : Wood-roasted duck, honey-coated, presented on young spinach leaves and orange sections

tossed in Xéres vinaigrette. Served with pommes frites

Le Bœuf

BŒUF BOURGUIGNON CLASSIQUE  34.50

Beef slowly braised in red wine with mushrooms, carrots, pearl onions and confit potatoes

L’ENTRECÔTE  39.50

Black Angus Rib Eye, aged and cut in house, garlic and thyme butter, Robuchon potato purée

FILET DE BŒUF  42.50

USDA Prime beef tenderloin, (no well done please) served with a sauce au poivre, roasted seasonal vegetables and pommes soufflées

Les  Spécialités

 CUISINE DU MARCHÉ & POISSONS DU JOUR

Chef Kobi’s Cooking of the Market and Today’s Fresh Fish

Ask your waiter or consult the blackboard. ($37.50 unless otherwise indicated)

 CARRÉ D’AGNEAU  37.50

Rack of Colorado lamb, Dijon mustard crust, sauce Robert, sweet peas mousseline and gratin of potatoes

SOLE DE DOUVRES MEUNIÈRE  62.50

One of the best (and most expensive) fish, our Dover sole* is cooked whole, filleted for you, finished with lemon butter and parsley

(*When available. Limited to two orders per table)

LE LAPIN EN CHEMISE  37.50

Rabbit tenderloins, cooked sous-vide then wrapped in Swiss chard, served with brown buttered carrot mousseline, petits gnocchi, hazelnuts

You enjoyed an appetizer and a main course? Let us buy you dessert!

To each guest having an appetizer (or soup or salad* – *except house -) and a main course, Paris 7^th is happy to offer a complimentary sweet treat from our dessert menu. Waiter can explain.

The menu is priced “à la carte”. Split main course: add $7.50 – Sales tax and gratuity are additional

Most dishes are cooked at the order from fresh ingredients. Let us know if you have a special dietary need.

Les Desserts

CRÈME BRULÉE et ŒUFS A LA NEIGE

classic crème brulée paired with floating island on English custard

BRANDY ICE

if you prefer your dessert in a liquid form: ice cream blended with brandy and cream de cacao

GLACES MAISON

our pantry chef likes to make ice cream – inquire about today’s flavor

The desserts above are complimentary when you have an appetizer and a main course (see menu).

The desserts below have a small supplement.

The “à la carte” base price of a dessert is $11. (plus supplement if applicable)

TUILE AUX MÛRES  supplement 3.00

mixed berries warmed in raspberry liquor with fromage blanc in a crunchy pistachio-coconut “cup”

MARQUISE AU CHOCOLAT  supplement 3.00

milk chocolate mousse and dark chocolate chiffon cake in a chocolate shell over sea salt caramel sauce

ASSIETTE DE FROMAGES  supplement 6.00

four imported cheeses presented with fruits and nuts, marinated cherries, fig chutney, baguette

SOUFFLÉ DU JOUR  supplement 4.00

classic French soufflé. Check with your waiter for today’s flavor.

Thursdays to Saturdays only. Requires pre-ordering, limited availability.

Menu du Mois d’ Octobre

Hors d’Oeuvres:

Our Country Duck Pâté Maison

house made duck pâté served with French condiments

Soupe ou Salade ?

choice of: Soupe du Jour, Onion Soup, Vichyssoise or Salade Grand-Père (house salad, vinaigrette)

Escargots Forestiers

snails with mushroom duxelle finished au gratin

Hors d’ Œuvre du Moment

today’s special appetizer

Crevettes Persillade

shrimp quickly sauté with garlic and parsley

Plat de Résistance:

 RAVIOLI de HOMARD au CRABE

lobster ravioli, crabmeat, sauce Mornay and butternut squash

LE POISSON ou SPÉCIALITÉ

today’s fresh fish or special main course, check with waiter

BŒUF AUX CAROTTES

Bourguignon style braised beef, carrots, herbed mashed potato

La CAILLE du CHEF

roasted quail, spiced veal stuffing, tarragon Dijonaise

Dessert:

Tarte aux Citrons

lemon tarte

Crème Brulée

classic custard with sugar crust

Gâteau au Chocolat

chocolate mousse cake, red fruit coulis

Fixed priced for the monthly menu:

$34.50 Tuesday and Wednesday

$39.50 Thursday and Friday

$44.50 Saturday

Tax and gratuity not included. This menu cannot be split.

Bon Appétit!